Mini-cream naked cake

The cracker is powerful and has been playing it since it was made, and today's mini-naked cake is the result of the breaker. While butter is delicious, it's too hot to eat normally. But I like the smell of coconuts, so I put the coconuts in the mixer and then I put them on the cake, and then I put some shredded kipper and cranberry dry. The sweetness of the sugar-laid coconuts is too heavy, and it's so greasy that I'll wash them in the middle of the day, and I'll change them to the middle of the day, until the sweetness fades, so they don't get tired of eating them, but the coconuts don't taste any less. The popular "naked cake" in recent years means that there is no cream or cream on the outside of the cake, and that the material in the cake level is completely "naked" in front of the guests. Some carrot cakes were baked today, each two inches big, trying to eat the cake in one way or another, so some coconut mud instead of cream was painted on the cake layer, which was too small to put fruit on it. This little cake is purely for fun, but it's cute though it's a little short of fresh fruit。

Recipe Recommendations

Two-inch cake of 8
coconut flakes 400 grams
kiwi fruit dry small amount
dried cranberries small amount

sweetening
other
ten minutes
simple

Steps for Mini-cream naked cake

Prepare some two-inch cupcakes。

Coconuts wash with cold water for one hour to remove the sugar and change the water several times in the middle to avoid the taste being too sweet。

Put the bubbled coconut in the cracker。

Two strokes, two seconds each。

Select the soy sauce function to stir up the fine coconut mud。

Put the well-layed coconut mud in the bowl and freeze it in the fridge for an hour。

Split the cake into three pieces, take one piece of cake and rub it in a coconut mud, then put another layer of cake and finish it all。

The top layer is also covered with a layer of coconut mud, with a few twigs and cranberry drying。